Low saturated fat dipping coating for frozen confection

1. A dipping or enrobing coating composition for coating frozen confection, the dipping or enrobing coating composition comprising, expressed in weight %,

30-75 wt. % of a single fat, the single fat comprising the following fatty acids:

45<=C16:0<=52 wt. % (palmitic acid);

4<=C18:0<=8 wt. % (stearic acid);

30<=C18:1<=40 wt. % (oleic acid); and

5<=C18:2<=10 wt. % (linoleic acid),

and the single fat comprises a solid fat profile comprising:

88%<=N 0<=95%;

75%<=N 10<=90%;

40%<=N 20<=60%;

18%<=N 25<=35%;

0%<=N 30<=10%; and

0%<N 35,

wherein saturated fats in the single fat are 45-55 wt. % of the single fat in the dipping or enrobing coating composition, the dipping or enrobing coating composition has a Casson yield stress of 0.05 to 0.9 Pa and a Casson plastic viscosity of 50 to 250 mPas, and the single fat has a setting time less than 150% of a setting time of coconut oil at the same test conditions.

2. The dipping or enrobing coating composition according to claim 1 , wherein the single fat further comprises the following triglyceride composition:

<0.5% LLL;

<1% OLL;

0-2 wt. % PLL;

0-2 wt. % OOL;

3-7 wt. % POL;

6-15 wt. % PPL;

0-4 wt. % OOO

8-17 wt. % POO+SOL;

45-58 wt. % PPO;

0-3 wt. % PPP;

0-3 wt. % SOO;

5-15 wt. % PSO;

<1 wt. % PPS; and

0-3 wt. % SSO.

3. The dipping or enrobing coating composition according to claim 2 , wherein the triglyceride composition comprises 10 to 17 wt. % POO+SOL and 48 to 55 wt. % PPO.

4. The dipping or enrobing coating composition according to claim 1 , comprising:

18 to 60 wt. % of sugar;

0 to 25 wt. % cocoa ingredient; and

0 to 30 wt. % of dairy ingredients.

5. The dipping or enrobing coating composition according to claim 1 , wherein viscosity of the single fat is 37 to 40 mPas Measured at 40° C.

6. The dipping or enrobing coating composition according to claim 1 , wherein the dipping or enrobing coating composition has a melting point of 29 to 34° C.

7. The dipping or enrobing coating composition according to claim 1 , wherein the saturated fats in the single fat are 48-52 wt. % of the single fat in the dipping or enrobing coating composition.

8. The dipping or enrobing coating composition according to claim 1 , comprising palm fraction or fractions with an iodine value of 40 to 50.

9. The dipping or enrobing coating composition according to claim 1 , wherein the single fat in the dipping or enrobing coating composition consists of palm fraction or fractions.

10. The dipping or enrobing coating composition according to claim 1 , wherein the dipping or enrobing coating composition comprises 48 to 58 wt. % of fat, and the dipping or enrobing coating composition has a yield stress of 0.1 to 0.8 Pa and a viscosity of 100 to 200 mPa·s.

11. The dipping or enrobing coating composition according to claim 1 , wherein the dipping or enrobing coating composition comprises 58 to 70 wt. % of fat, and the coating composition has a yield stress of 0.05 to 0.5 Pa and a viscosity of 50 to 150 mPa·s.

12. A method for dipping, enrobing or decoration of frozen confection, the method comprising dipping, enrobing, or coating a frozen confection with a single fat comprising the following fatty acids to form a coating on the frozen confection:

45<=C16:0<=52 wt. % (palmitic acid);

4<=C18:0<=8 wt. % (stearic acid);

30<=C18:1<=40 wt. % (oleic acid); and

5<=C18:2<=10 wt. % (linoleic acid);

and the single fat comprises a solid fat profile comprising:

88%<=N 0<=95%;

75%<=N 10<=90%;

40%<=N 20<=60%;

18%<=N 25<=35%;

0%<=N 30<=10%; and

0%<N 35,

wherein saturated fats in the fat are 45-55 wt. % of the single fat, the coating has a Casson yield stress of 0.05 to 0.9 Pa and a Casson plastic viscosity of 50 to 250 mPas, and the single fat has a setting time less than 150% of a setting time of coconut oil at the same test conditions.

13. The method according to claim 12 wherein the fat further comprises the following triglyceride composition:

<0.5% LLL;

<1% OLL;

0-2 wt. % PLL;

0-2 wt. % OOL;

3-7 wt. % POL;

6-15 wt. % PPL;

0-4 wt. % OOO;

8-17 wt. % POO+SOL;

45-58 wt. % PPO;

0-3 wt. % PPP;

0-3 wt. % SOO;

5-15 wt. % PSO;

<1 wt. % PPS; and

0-3 wt. % SSO.

14. A method of preparing a coating composition for frozen confection, the method comprising:

providing sugar and a single fat comprising the following fatty acids: 45<=C16:0<=52 wt. % (palmitic acid); 4<=C18:0<=8 wt. % (stearic acid); 30<=C18:1<=40 wt. % (oleic acid); and 5<=C18:2<=10 wt. % (linoleic acid), and the single fat comprises a solid fat profile comprising: 88%<=N 0<=95%; 75%<=N 10<=90%; 40%<=N 20<=60%; 18%<=N 25<=35%; 0%<=N 30<=10%; and 0%<N 35, wherein saturated fats in the single fat are 45-55 wt. % of the single fat in the coating composition, and the single fat has a setting time less than 150% of a setting time of coconut oil at the same test conditions;

melting the single fat at a temperature at least 10° C. above the melt point of the single fat;

mixing non-fat solids with the at least part of the melted fat and obtaining a mixture of fat and non-fat solids;

refining the mixture of fat and non-fat solids by milling to reduce the particle size; and

adding remaining fat to the refined mixture.

15. The method according to claim 14 comprising adding an emulsifier to the refined or non-refined mixture.

16. The method according to claim 14 , wherein the method comprises reducing the particle size to be less than 50 microns.

17. The method according to claim 14 , wherein the method comprises reducing the particle size to be less than 40 microns.

18. The dipping or enrobing coating composition according to claim 1 , wherein the dipping or enrobing coating composition includes particles having particle size less than 50 microns.

19. The method according to claim 12 , wherein the coating includes particles having particle size less than 50 microns.

20. The method according to claim 12 , wherein the coating includes particles having particle size less than 40 microns.